Low Carb Double Chocolate Walnut Brownies
- 1 1/2 tablespoons wheat bran, or oat bran
- 1 1/4 cups plus 1/2 tablespoon soy flour
- 4 ounces unsweetened baking chocolate
- 1/2 cup unsalted butter
- 2 cups sugar substitute (recommended: Splenda)
- 1/2 cup heavy cream
- 5 large eggs
- 1 tablespoon no sugar added vanilla extract
- 2 teaspoons baking powder
- 1/2 cup chopped walnuts
- Low Carb Chocolate Frosting, recipe follows
- Special Equipment: 8-inch square baking pan
Preheat oven to 325 degrees F.
Place the unsweetened chocolate and butter in a steel bowl and melt over a saucepan of simmering water. Whisk in 1 cup sugar substitute and 1/4 cup heavy cream. Once thoroughly blended, turn off heat and keep warm until needed.
With an electric mixer on high, beat the eggs, 1 cup sugar substitute and the vanilla extract just until blended. Reduce to low speed and then blend in the chocolate mixture.
With a wooden spoon, mix in the baking powder, 1 1/4 cups soy flour, walnuts, and 1/4 cup heavy cream. Spread evenly into the prepared pan and bake on the center rack for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. (Do not over-bake or brownies will be dry and hard.) Cool completely before frosting with low carb chocolate frosting. Cut into 5 rows by 5 rows to make 25 pieces.Low Carb Chocolate Frosting:
3 tablespoons unsalted butter, softened (not melted)
5 tablespoons unsweetened cocoa powder
1 cup sugar substitute (recommended: Splenda)
1/3 cup heavy cream
1 teaspoon no sugar added vanilla extract
Few drops hot water, as needed, to thin consistency
Place all ingredients in a medium bowl and whisk until well combined. Use to frost brownies, but make sure brownies are completely cooled, or the butter in the frosting will melt.
Recipe courtesy of George Stella